Bacon, Potato and Zucchini Frittata

This past weekend we went on a farm tour.  The Appalachian Sustainable Agriculture Project (ASAP) hosted a farm tour in our area, featuring 35 farms in three counties.  You got to tour the farms of your choice, and also purchase local foods from the farms.  One of the farms we visited was Hickory Nut Gap Farm.  It is a 90 acre farm that raises organic apples and pumpkins, grass fed beef. pasture raised pork and chicken.  They sell the meats and eggs on site.

We bought some beef brisket, that I put in the freezer and will feature in another post down the road.  We also bought some fresh eggs.  I thought I would make a frittata.

Frittata’s are a wonderful way to clean out your refrigerator.  If you have small amounts of veggies left over at the end of the week, they will make a tasty frittata.  After digging through my fridge and pantry, I found a summer squash, a zucchini, an onion and one lonely potato.

By adding some bacon, chives from the garden and some cheddar cheese, I had a perfect lunch!

You can really add any veggie, or cheese that you have on hand.  Asparagus and parmesan, roasted tomatoes and mozzerella, broccoli and cheddar….you get the idea.

Recipe – serves 2

ingredients

2 slices of bacon

4 large eggs

1/4 cup milk or half n half

1 tablespoon olive oil

1 zucchini, sliced

1 summer squash, sliced

1/4 shredded sharp cheddar cheese

1/2 small onion, diced

1 medium potato, peeled and diced

chives

salt and pepper to taste

 

preparation

Pre-heat broiler.  Whisk the eggs and milk or half n half together in a medium bowl.  Add half of the cheddar cheese to the egg mixture and season with salt and pepper.  Set aside.  Cut bacon into 1/2 inch pieces and cooked over medium heat until crisp in an oven proof skillet.  Remove from pan and set aside.  Drain all but 1 tablespoon of bacon grease from pan.  Add 1 tablespoon olive oil to remaining bacon grease.  Add the diced potatoes and onion and cook until tender.  Remove from pan and set aside.  Add summer squash and zucchini to pan and cook until golden on both sides.  Add the cooked potatoes and onions back into the pan.  Pour the egg mixture into the pan and sprinkle the cooked bacon pieces on top.  Reduce to medium low and cook about 8 minutes until the center is almost set.  Remove from heat.  Sprinkle remaining cheddar cheese on top.  Place under broiler and broil, watching closely until cheese has melted and center is set, 1-2 minutes.  Remove from heat, sprinkle with chopped chives, let sit for 1 minute and serve.

Linking with:

Miz Helen’s Country Cottage Full Plate Thursday